Enzyme hydrolysis method of shiitake mushrooms

The invention provides an enzyme hydrolysis method of shiitake mushrooms. Specifically, after the shiitake mushrooms are dried and crushed, three types of enzymes including cellulase, bromelain and flavor proteinase are added to carry out enzyme hydrolysis at the same time; nutrient components of the shiitake mushrooms subjected to the enzyme hydrolysis are sufficiently released and have a relatively high shiitake mushroom characteristic flavor and relatively high umami.